Instant Pot Lentil Soup
Healthy, delicious soup made in your pressure cooker!
Servings: 4
Calories: 342kcal
Ingredients
- 1 Tbsp cooking oil
- 1 c. onion chopped (~1 small onion)
- 1 c. carrots sliced (~2 carrots)
- 1 bell pepper diced
- 1 c. dried brown lentils
- 2 tsp cumin
- 1 tsp garlic powder
- 3 sprigs fresh thyme leaves only
- 4 c. low sodium chicken broth
- 1 tsp salt plus more to taste
- chopped parsley optional garnish
Instructions
- Turn instant pot to “saute” mode and add in cooking oil, onion, carrots, and bell pepper. Cook vegetables for 3-5 minutes or until softened (they do not need to be completely cooked through).
- Add in the rest of the ingredients (except for parsley) and stir.
- Place lid on instant pot and move pressure valve to the “sealing” position.
- Set instant pot to “Beans/Chili” mode and set timer for 25 minutes. It will take a little time for the instant pot to get up to pressure. Once finished, let the instant pot naturally release.
- Take off lid and taste lentils. Add salt and pepper to taste.
- Garnish with chopped parsley, optional. Serve warm.
Notes
CAN I USE A DIFFERENT TYPE OF LENTIL BESIDES BROWN LENTIL?
I used brown lentils in this recipe because they are easy to find at your typical grocery store.
If you decide to use a different type of lentil, you may need to adjust the cook time as each type of lentil will cook differently. You are free to experiment with the type of lentil you would like to use, just make sure to prepare the lentils according to package directions.
HOW LONG DOES IT KEEP?
Lentil soup will keep well in the refrigerator for up to a week as long as it’s stored in an airtight container.
This is also a great soup to freeze and it will keep well for up to six months in the freezer.
Nutrition
Calories: 342kcal | Carbohydrates: 53g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 1134mg | Fiber: 22g | Sugar: 8g | Vitamin A: 10884IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 6mg